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Troffie with black olive pate and crispy sword fish


  • 200g troffie pasta shapes (Pasta di Martino)
  • 2 sword fish fillets, cut into thin strips
  • Pinch of saffron
  • 1 egg
  • Beer
  • Plain flour (Lamb Brand)
  • 1 teaspoon baking powder (Lamb Brand)

For the olive pate

  • 200g pitted black olives
  • 2 cloves garlic
  • 2 spoons capers
  • 2 anchovy fillets
  • 1 small red chilli
  • Chopped parsley
  • Zest and juice of 1 lemon
  • Extra virgin olive oil (Borges)
  • 100g cherry tomatoes cut into quarters
  • Grated grana cheese


Infuse the saffron with some hot water for a couple of minutes. Beat in together with the egg and enough flour to make a thick paste. Dilute the paste into a batter thick enough to coat the back of a spoon with the beer. Season with salt and add the baking powder. Pass the swordfish through extra flour, dip in the batter and deep fry until golden and crispy. Keep warm and serve over the pasta servings. Prepare the olive paste, mincing all the ingredients together. Cook the pasta according to packet instructions. Heat a spoon of extra virgin olive oil in a frying pan and toss in the cherry tomatoes. Add a ladle full of the pasta cooking water to the tomatoes, drain the pasta and toss in the pan with the tomatoes. Spoon in the olive paste and toss to spread the pate, add the cheese, mix well and serve immediately.

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